This nice bread comes from Parma and it has the local Prosciutto inside. With a small amount of Prosciutto you’ll have a beautiful, rich and tasty bread.
- Oil a baking tray. Sift the flour together with the salt in a big bowl and make a hole in the centre. Mix the yeast with 30 ml of water. When the yeast is properly dissolved add the rest of the water and pour the mix into the flour.
- Mix all the flour and work the dough on a floury surface for 5 minutes until elastic. Put it in a oiled bowl, cover with oiled cling film and let it prove for 1 hour or until it’s doubled in size.
- Put the dough on a floury surface, turn it upside down and knead it for 1 minute. Squeeze it in a round shape and spread half of Prosciutto and pepper on the surface. Fold the dough in half and spread the rest of Prosciutto and pepper on the surface. Fold the edges of the loaf and turn it upside down. Now you should have a oval shape loaf. Put it on the baking tray, cover with oiled cling film and let it prove in a warm place for 30 minutes.
- Turn the loaf upside down and fold it again folding the edges, repeat the same action 3 times until you have a squat oval loaf. Put it back on the tray and cover with oiled cling film, let it rest for 45 minutes or until doubled in size.
- Pre-heat the oven at 200 degrees. Make 4 diagonal cuts on the the surface of the loaf and bake in the oven for 30 minutes or until golden brown.